Cucumber Salad

Cucumber Salad

You will need: 3 cucumbers, 1 clove garlic, ¼ red onion, ½ cup plain yogurt or keifer, ¼ cup white vinegar, a little less than a ¼ cup olive oil, 1 tbsp mayonnaise, ½ tsp cumin, and salt/pepper to taste. Add mint if you like!

The first step is to thinly slice the cucumbers and place them in a bowl with about a teaspoon of salt.  The cukes need a good sweat before they join the rest of the ingredients in order to not water down the final product.  Let them chill (like a cucumber) to shed some of their water content for about 20 minutes.

While the cucumbers are busy working with the salt, chop 1 clove of garlic and thinly slice ¼ of a red onion.  I usually go light on these since when the prepared salad is in the fridge for a day or two, this flavoring becomes pretty dominant, so depending on taste preference, you could bump up the garlic and onion quantity.

In a large bowl whisk ¼ cup white vinegar, ½ cup of plain yogurt, 1 tbsp of mayonnaise, ½ tsp of cumin, and about ¼ cup of olive oil together.  Add garlic, onion.  Salt and pepper to taste.  To add another dynamic to this dish, chop about half a bundle of English mint if you like and stir into the dressing.

Once the cucumbers are done sitting for the 20 minutes, rinse the salt off of the slices and push against a colander to drain any access moisture. Combine the dressing and the cucumbers and set in the fridge for a while so the flavors can blend.